Ingredients

• Dressing
• 1/2 cup olive oil
• 1/3 cup white or red wine vinegar
• 1/2 teaspoon seasoned salt (or table salt)
• 1/2 teaspoon dry mustard
• 1/8 teaspoon freshly ground black pepper


• Salad
• 1/2 lb. summer sausage, cut into thin strips, 2-3 inches long
• 4 oz. Provolone cheese, cut into thin strips, 2-3 inches long (can use sandwich slices)
• 1 bunch spinach, washed and torn into bite size pieces
• 1/2 head romaine lettuce, washed and torn into bite-size pieces
• 1/4 lb. mushrooms, sliced
• 1/2 cup quartered marinated artichoke hearts
• 2 T cup sliced green onion

Directions

Dressing
In a small mixing bowl, whisk together oil, vinegar, season salt, mustard and pepper. Set aside while preparing salad (recipe follows).

Salad
In a large mixing or salad bowl, combine sausage, cheese, spinach, lettuce, mushrooms, artichoke hearts and green onion. Toss briefly. Pour dressing over salad and toss until evenly coated. Serve.